I thought they were great! I steamed them in my microwave and snagged a few as I was processing them.
I made one recipe which was 3 batches for the kids, they prefer to not use a microwave so I froze a single 2-person batch in the bottom of the Lacrueset pan we both have. Put in the dumplings and about half a layer of broth with about half a cup of extra corn and froze it. Then I put another layer of broth over it (if you put in too much broth the dumplings floated and would get freezer burn. Then I took out the frozen puck put it in a gallon freezer bag and did another batch. The dumpling package I used, btw, was exactly perfect, or at least I only had two wraps left and if I had not overfilled my early attempts it would have been exactly right!
As I mentioned, I was a bit concerned about the amount of mint, but it added a richness to the broth that was hard to define -- it was not like mint tea with coconut milk which had been my fear.
The corn I used was a bit young and I wasn't able to find the freeze-dried corn although I did find some snack foods that were similar but flavored. I think it would actually be better with what I would call "field corn". The thicker starchier kernels.
I made it exactly to the directions (minus the freeze dried corn) and although I am a bit of a wimp, it was not too spicy at all. I did not add the lime juice to the broth, they can add fresh squeezed lime at serving and they can always add pepper oil if they want.